• Preheat the oven to 325°F.
• To prepare the pan, trace the circumference of the pan onto parchment paper and cut the circle out slightly smaller than the tracing.
• Spray the bottom of the springform with baking spray, then place the parchment circle on top. Smooth it down. Spray the top of the parchment and the sides of the pan with baking spray.

Make the Crust:

• In a medium bowl, combine the cookie crumbs, melted butter, sugar and salt. Press the crumbs into the bottom of the springform pan in an even layer that comes slightly up the sides of the pan.
  2 cups chocolate sandwich cookie crumbs, 4 tablespoons butter, 2 tablespoons sugar, ⅛ teaspoon salt
• Bake for 10 minutes. Remove from oven and cool completely while you prepare the filling.

Make the Filling:

• Microwave chocolate in a small heat-proof bowl on high in 30-second intervals, stirring after each interval until chocolate is mostly melted. Set aside to let cool.
  6 ounces bittersweet chocolate
• In a small bowl or measuring cup, stir together coffee, espresso powder and vanilla. Set aside.
  ¼ cup cold strong coffee, 1 tablespoon instant espresso powder, 1 teaspoon vanilla extract
• In the bowl of a mixer, beat cream cheese on medium-high speed until smooth.
  3 8-ounce packages cream cheese
• Reduce speed to low and add cocoa and sugar, scraping down bowl as needed. Beat in coffee mixture and increase speed to medium. Add the eggs one at a time, beating in between and scraping bowl when necessary. Beat in melted chocolate until just mixed.
  ¼ cup unsweetened cocoa, 1 cup sugar, 4 eggs
• Transfer batter on top of cooled crust. Carefully wrap bottom and sides of springform in aluminum foil and place pan in a larger baking pan filled halfway with water. This water bath step helps prevent cracks in the cheesecake.
• Place the pan on the lower middle rack and bake the cheesecake for approximately 50 minutes or until it no longer jiggles in the center.
• Turn the oven off and prop the oven door open with a wooden spoon. Keep the cheesecake in place for 1 hour.
• Loosen the sides of the pan from the cheesecake by running a small icing spatula or knife around the perimeter. Refrigerate cheesecake until ready to prepare the ganache.

Make the Ganache:

• Place the chocolate in the top of a double boiler and melt above simmering water. Alternatively, use a microwave to melt, being careful to heat on 50% power and for short amounts of time, stirring often. The chocolate should be just melted and only warm, not hot.
  4 ounces bittersweet chocolate
• Bring the cream to a boil in a small saucepan. Pour the hot cream over the chocolate and stir very gently with a rubber spatula until the mixture is smooth and shiny. Stir in the corn syrup. Allow ganache to cool slightly to thicken.
  ½ cup heavy cream, 2 teaspoons light corn syrup
• If you prefer a cheesecake with clean sides, keep the springform ring intact and pour ganache in center of cake, smoothing out toward edges with a small offset spatula. If you prefer drips down the sides of the cake, loosen springform ring once again from perimeter of cake, then carefully remove the ring before pouring the ganache in the center. Use a small offset spatula to guide the ganache to the edges so it carefully drips down the sides.
• Refrigerate cake until ready to serve.